Gnocchi Gorgonzola

5 from 1 vote

Gnocchi Gorgonzola is a creamy potato recipe that takes less than 20 minutes! With mushrooms, leek and pancetta in a creamy gorgonzola sauce!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Keyword: gnocchi gorgonzola

Servings:

Calories: 977kcal

Butter, garlic and cream: add the butter to a large sauté pan and turn to high heat. As the butter melts, add the garlic as well as the salt and pepper then sauté for 2 minutes to allow the garlic to cook. Pour in the white wine vinegar and give it a stir to combine.
Pancetta, mushrooms and leek: next add the sliced pancetta, mushrooms and leek to the pan. Cook these for 3 to 4 minutes to allow the mushrooms and leek to soften and the pancetta to firm up a little.
Cream and cheese: then pour the cream into the pan, followed by the gorgonzola pieces and dried chives. Turn the heat down to medium and stir to combine. Allow 3 to 4 minutes for the gorgonzola to melt into the sauce. If there are a lot of bubbles at the edge of the pan, turn the heat to low.
Gnocchi: read and follow the instructions on the packet to cook the gnocchi. It will be ready when the pieces float to the surface of the water. Drain and discard the pasta water.
Gnocchi into sauce: transfer the cooked drained gnocchi into the sauté pan. Use a wooden spoon to gently combine with the pasta sauce. Allow the dish to heat through.
Garnish: liberally garnish the dish with freshly cracked pepper, pecorino romano cheese and basil leaves. Provide forks and spoons for serving and enjoy!

Note 1 - Pancetta: the sliced version roughly chopped up is best. It has a salty taste which gives a little oomph to the recipe.
Note 2 - Gnocchi: depending on how big a serving size you want to give people, you might like to use 2 x packets of gnocchi. The packet will indicate 500 grams (1 pound) serves 4 people but these are small portions. Something to keep in mind if you are serving people who enjoy a satisfying meal.